Nepali cheese production started the same year as the first successful ascent of Everest. It’s only fitting that now in its 60th anniversary year, with the help of local and expat cheese makers; Nepali cheese is coming into its own...

Ricotta, Gorgonzola, Caciotta, Mozzarella... you name it and Sandro has it. Based in Lalitpur, Sandro’s produces whatever is possible. His dairy is small and often Sandro cannot keep up with cheese demands, but that is a seal of quality and assurance that each process is followed attentively throughout the making. You can find him at the 1905 restaurant “Farmers Market” every Saturday morning...

This story could have taken a different turn. It could have been about a pot - an imported one but an unimportant one. It could be of interest to readers how this pot became a lifesaver to several spiders seeking a safe sanctuary...

Sandro Serafini, an Italian from Rome who has opened a small dairy on the outskirts of Lalitpur, produces artisan cows’ milk cheeses that include Nepal’s only fresh-milk mozzarella. He also does a smoked and a soft fresh cheese, as well as...

What to say? Devine, delectable, or just simply tasty. Sandro Serafini has literally
brought Italy to the Himalayas. Fresh chesses such as mozzarella, scamorza and
a new nameless one that I want to call Sandro’s Delight, a heavenly rich, soft,
spreadable cheese. All made with fresh cow’s milk, all at affordable prices. And
there is the ever-important butter. His meat is a delight, wild boar that is fresh
and organic from Nagarkot. With this he makes spicy and non-spicy sausages and
burgers, deliciously, in the Italian style...